This recipe is amazing. Its the yummiest! I dare say I like it as much as original smores... And I LOVE smores! You probably have everything in your pantry already. What you need is:

Ingredients

24 Rhodes Dinner Rolls, thawed but still cold

1/2 cup sugar

3/4 cup crushed graham crackers

1 cup chocolate chips

3/4 cup miniature marshmallows

1 1/4 cup marshmallow creme

3/4 cup butter

1 teaspoon vanilla

Take your dinner rolls and cut into forth's. (I used 16 Texas Rolls because I had a package) You want the dough to be thawed but still cold. It will be easier to work with. My little Marlie and her cousin helped me with all the cutting. That was really nice and super fun for them!

I measured the sugar and the graham crackers in a zip lock bag. My funny girls helped me crush them...

Next the girls took turns coating the dough in the graham and sugar mixture. They put about 4 pieces in at a time, shook the bag, then placed the coated pieces in a bowl.

I sprayed the Bundt pan really good with non-stick spray.

Next the girls layered, dough, chocolate chips and marshmallows, graham cracker crumbs (use what you have left over) Do this 3 times. (using a third of the ingredients each time)

I was cooking the marshmallow cream, butter and vanilla. Cook on the stove until it comes to a boil. Boil softly for one minute. Pour that goodness over the top of everything!

Cover with plastic wrap, let rise till almost to the top of the pan.

I covered a cookie sheet with foil and placed it under the Bundt while baking...SO glad I did. It will bubble over and make a bit of a mess. (With the foil, I just wadded it up and tossed it, easy clean up.)

Instructions

Cut rolls into fourths. Mix sugar and graham crackers together and put in a zip lock bag. Put several roll pieces in and shake to cover completely.

Repeat until all roll pieces are coated. Layer about 1/3 of the following ingredients in a well sprayed bundt pan: coated roll pieces, chocolate chips, miniature marshmallows and any extra graham cracker mixture.

Repeat to make three layers.

Combine marshmallow creme, butter and vanilla in a sauce pan and cook on medium heat until melted and boiling. Cook and stir 1 minute. Let cool slightly and then pour the mixture over the contents of the bundt pan.

Cover with sprayed plastic wrap and let rise until 1 inch below the top of the pan. Remove wrap and place bundt pan on a baking sheet.